When Atul Palghadmal was growing up in India, much of his childhood was spent in the kitchen. The fondest memories of his childhood were spent visiting his aunt, a nun who lived in a convent, whenever school was out: “she’d teach me how to make cakes and cookies – I was always very fascinated with baking,” he says.
As adult, Atul naturally gravitated toward cooking, and he enrolled in a Culinary Management program in Ottawa, where he trained as a culinary chef. After graduating, he had a stint at a five-star hotel working on the line, but Atul realized quickly that his passion for baking superseded all else. He decided to chase his calling into the world of pastries, which he had always been attached to growing up and baking cakes for friends and family. This is when he decided to join the world-renowned Le Cordon Bleu to specialize in French patisserie.
“In a pastry kitchen, everything is calm, and everybody is so focused,” Atul explains. “There’s so much more you can do. With a steak, yes, you can add truffles, Porcini mushroom and a demi-glace but that’s it. But with pastries, you can be as creative as you want.”
The most Decadent Eclairs I have ever had. From the look to the taste, it was excellent! From customer service to the packaging the entire experience was memorable. Highly recommended!!